THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD
DOI:
https://doi.org/10.21776/ub.jpa.2022.010.01.4Keywords:
Milk kefir seed, Sourdough, Rice brand flourAbstract
Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.
References
Astawan, M., Wresdiyati, T., Widowati, S., Saputra, I. (2013). “Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah.†Artikel.: 385-393.
Ayustaningwarno, F. (2014). “Teknologi Panganâ€; Teori Praktis dan Aplikasi. Yogyakarta: Graha Ilmu.
Chang, R.-Ch., Li, Ch.-Y., Shiau, S.-Y. (2015): “Physico-chemical and sensory properties of bread enriched with lemon pomace fiberâ€. Czech J. Food Sci., 33: 180–185.
Champagne. E.T., Hron, R.J., dan Abraham, G. (1992). “Utilizing Ethanol to Produce Stabilized Brown Rice Productsâ€. JAOCS 69 (3): 205-208.
Damayanti, E., dan Listyorini, D.I. 2006. Pemanfaatan Bekatul Rendah Lemak pada Pembuatan Kripik Simulasi. Jurnal Gizi dan Pangan. November 2006 1(2): Hal. 34-44.
Decock, Pieter; Cappelle, Stefan. (2005). "Bread technology and sourdough technology" Trends in Food Science & Technology. 16 (1–3): 113–120.
De Garmo, E. D, W. G. & Sullivan, J. R. (1984). “Engineering Economicsâ€. New York: McMillan Publishing Company.
De Man, J. M. (2013). “Principles of Food Chemistry 3rd Edition.†Springer. New York.
De Oliveira Leite A. M., Miguel M. A., Peixoto R. S., Rosado A. S., Silva J. T., Paschoalin V. M. (2013). "Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage". Braz J Microbiol.
Delazio, Alexandra & Israr, Ali & Klatzky, Roberta. (2017). “Cross-modal correspondence between vibrations and colorsâ€. 219-224. 10.1109/WHC.2017.7989904.
Ellinger, Richard G. (1980). “Color Structure and Designâ€. Van Nostrand Reinhold. New York.
Fardet, A., Leenhardt, F., Lioger, D., Scalbert, A., Rémésy, C., (2006). “Parameters controlling the glycaemic response to breads. Nutrition Research Reviews 19â€, 18e25.
Frazier, W.C. & Westhoff, D.C. (1978). “Food Microbiologyâ€, 3rd Edn. New York: Mcgraw-Hill.
Gaenzle, Michael (2014). "Sourdough Bread". In Batt, Carl (ed.). Encyclopedia of Food Microbiology (2nd ed.). Academic Press.
Hanmoungjai P., DL Pyle & K Niranjan. (2002). “Enzyme assisted water extraction of oil and protein from rice branâ€. Journal of Chemical Technology and Biotechnology.
Hidayat, I. R., Kusrahayu, & Mulyani, S. 2013. Total Bakteri Asam Laktat, Nilai Ph Dan Sifat Organoleptik Drink Yoghurt Dari Susu Sapi Yang Diperkaya Dengan Ekstrak Buah Mangga. Animal Agriculture Journal. Vol 2 (1):160-167.
Hutchings, J. B. (1999). “Food Color and Appearanceâ€. Springer US.
Luh, S. (1991). “Rice Production and Utilization.â€. The AVI Publishing Company, New York.
Miller, G.L. 1959. “Use of dinitrosalicylic acid reagent for determination of reducing sugarâ€. Analytical Chemistry, 31: 426-428.
Nielsen, S.S. 2010. Food Analysis Laboratory Manual. USA: Purdue University.
Nursalim, Y. dan Razali, Z. Y. (2007). Bekatul Makanan yang Menyehatkan. Jakarta: PT Agro Media Pustaka.
Östman, E., (2003). “Fermentation as a Means of Optimizing the Glycaemic Index of Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Productsâ€. Lund University, Department of Applied Nutrition and Food Chemistry. PhD thesis.
Putri, W.D.R., Zubaidah, E., dan Ningtyas, D.W. (2014). “Effect of heat moisture treatment on functional properties and microstructural profiles of sweet potato flourâ€. Advance Journal of Food Science and Technology 6(5): 655-659.
Plessas, S., Trantallidi, M., Bekatouru, A., Kanellaki, M., Nigam, P., Koutinas, A. A. (2007). “Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread makingâ€. Food Chemistry 105 187–194.
Rösler, Joachim; Harders, Harald; Bäker, Martin (2007). “Mechanical behaviour of engineering materials: metals, ceramics, polymers, and composites.†Springer. ISBN 978-3-642-09252-7.
Sayuti, I., Wulandari, S., & Sari, D. K. 2013. EFEKTIVITAS PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) DAN SUSU SKIM TERHADAP KADAR ASAM LAKTAT DAN pH YOGHURT JAGUNG MANIS (Zea mays L. Saccharata) DENGAN MENGGUNAKAN INOKULUM Lactobacillus acidophilus DAN Bifidobacterium sp. Jurnal Biogenesis.Vol 9 (2).
Scott, Alan; Daniel Wing (1999). “The Bread Builders: Hearth Loaves and Masonry Ovensâ€. White River Junction (VT): Chelsea Green Publishing Company.
Schwiegerling, J. (2004). “Field Guide to Visual and Ophthalmic Opticsâ€. SPIE Press, Bellingham, WA.
See, E. F., W. Nadiah, and A. Noor. (2007). “Physico-Chemical and Organoleptic Evaluation of Wheat Bread Subsituted wit Different Percentage of Pumpkin Flour (Cucurbita moschata)â€. ASEAN Food Jurnal, vol 14, NO. 2:123-130.
Setyowati, R., Sarbini, D., dan Rejeki, D. (2008). “Pengaruh Penambahan Bekatul Terhadap Kadar Serat Kasar, Sifat Organoleptik dan Daya Terima pada Pembuatan Tempe Kedelai (Glycine max (L) merill)â€. Jurnal Penelitian Sains dan Teknologi. 9(1). 52-61.
Shewry, P. R., Halford, N. G., Belton, P. S., Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142.
Silow, C., Axel, C., Zannini, E., Arendt, E.K. (2018). “Application of sourdough in the production of fat- and salt-reduced puff pastryâ€.Eur Food Res Technol 244, 1581–1593.
Surono, I. S. 2004. Probiotik, Susu Fermentasi dan Kesehatan. Jakarta: TRICK.
Suyatma, N.E. (2010). Analisis Fisik (Texture Analysis). https://slideplayer.info/slide/3654554/ (Diakses pada 13 Februari 2020)
Szczesniak, A. S., Kleyn, D. H. (1963). “Consumer Awareness of Texture and Other Food Attributesâ€. Food Technology 17:74.
Young, Linda; Cauvain, Stanley P. (2000). “Bakery food manufacture and quality: water control and effectsâ€. Oxford: Blackwell Science.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Jurnal Pangan dan Agroindustri
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
